Cassell's dictionary of cookery

In former days the term sandwich was applied e.\.clusively to bread mth thin slices of ham, tongue, or beef, but of late a great variety of materials have been used. A cele- brated Glasgow confectioner has the credit of making no fewer than a hundi'ed different kinds of sandwiches. Sandwiches in Large Quantities.— "In making a large quantity," says i\l. Soyer, " a stale quartern loaf should be taken and trimmed free from all crust, and cut into slices the eighth of an inch in thickness, slightly buttered, and then thin slices of meat, nicely trimmed, may be laid on, and covered with another slice of bread, and then cut into eight parts. Should they be cut some time before they are wanted, they ought to be put one over the other, as they thus keep moist ; a little mustard and salt may be added to the meat if preferred. Some thin slices of gherkin may be added to the meat." Sandwiches, Superior (for suppers and luncheons). — Cut the flesh of dressed fowl, game, or shell-fish, into neat pieces. Lay these upon thin slices of toast, and cover them with suitable sauce made very thick so as to adhere. ^Mayonnaise sauce may be used for poultry and fish, and salmis sauce is suitable for game. Garnish the surface of the sandwiches with white of egg chopped small, finely- shred tarragon leaves, and minced pickle or trufl3e. Dish the sandwiches in a circle, pile small salad or lettuces finely shred in the centre, and place a border of clear aspic jelly cut into dice round the dish. Or mince cold game finely, and stir the mince into a little stiff salmis sauce. Minced mushroom, truffle, or tongue may be added if liked. Set the prepara- tion upon ice, and when it is stiff put a layer SAN ( 825 ) SAN between two slices of buttered broad. Serve in the usual way. Sangaree. — This is a sort of punch fre- quently drunk in the West Indies. It is com- posed of half madeira and half water, acidulated with lime-juice and sweetened with sugar. Sangaree (American). — Put a quarter of a pint of madeira or port into a large tumbler. Add two or three lumps of sugar and as much hot or cold water as will fill the glass. Grate nutmeg over the preparation, and serve. Sangaree, Danish. — The following is a Danish method of making sangaree. Take three bottles of red wine, and mix with them a pint and a half of water ; add a whole nut- meg grated, and cinnamon and sugar to taste. Set the preparation on the fire, and let it boil up ; then take it off, and let it stand with the cover on till cold. Strain and bottle. Sangaree, Strong. — The following re- cipe for "The Admiral's Strong Sangaree" is given by Mr. James Robinson. Put into a stone jar a pint and a half of cherry brandy, a quarter of a pint of lime-juice, three pints of madeii-a wine, three quarts of French brandy, three-quarters of a pound of preserved guavas sliced, two ounces each of candied citron and lemon sliced, two ounces of preserved ginger sliced, half an ounce each of cinnamon and cloves beaten fine, one ounce each of nutmeg and Jamaica pepper, two ounces of pistachio nuts blanched and beaten, half an ounce of bitter almonds blanched and beaten, three- quarters of an ounce each of gum arabic and gum dragon dissolved. Beat the almonds and nuts to a paste with a spoonful of orange- flower water.